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Pesto

Sometimes I just put a big pile of the ingredients on the board and start chopping away making a course texture pesto. I have done this all three ways - mortar, processor, chopping. Which method do you like best? Also, in Modernist Cuisine (Home) there are about six variations of pestos. Has anyone tried some of these others?

We use a food processor. Big pile of basil, some garlic, hard cheese, handful of nuts (pine, walnut, pistachio, etc.) and some EVOO. Start it processing and drizzle in more EVOO as needed to achieve desired consistency. Taste it and add more _____ as needed, then add S&P to taste. This is a big pesto year for us, as my wife planted over a dozen basil plants. I think the whites of my eyes already have a green tint.

in the provencal recieipe there is only garlic, basil, parmiggiano, olive oil (from green olive) and pine nuts. i add some black pepper in it.

mortar is my preferred way just because it feels authentic (and i have a olive wood one at my disposal) , but i have to try the knife way as i like bits of things for let's say a minestrone soup or pasta.

BTW I use the food processor as I don't have time to mess around with the purist mortar & pestle. I want it somewhat coarse for brushing on meats before grilling or mixing in with pasta, the Vitamix liquefies it too much.

@theory
blanch and shock is putting leaves into boiling very salted water and then immediatelky in ice to keep the green from fading, right? (i'm french and misunderstand tech words so i wanna make sure)
if so i'd recommend doing only half of it (like in a bearnaise idea) because the hot water is gonna fade some taste and vitamins. you woulkd still do half to make sure you have a emerald green compound tho.

roasting the nuts is always a good idea, thanks for sharing!

i hate blenders myself, just because they heat things too much. i have to use some like you tho when time saving is needed.